If the strawberries you’re using for this recipe seem too tart, you can adjust by adding in some more sugar as well. Fresh strawberries combined with the crunch of the vanilla wafers and creaminess of the cheesecake pudding and cool whip is a refreshing summer dessert.To make this pudding more fruity, you can add a bit of strawberry essence or even some fresh strawberry puree into the pudding mixture as well.If you don’t have the time to make the strawberry compote from scratch, you can also substitute it with some thick strawberry jam or jelly. Strawberries 2 8oz cool whip Vanilla wafer cookies Lorna Doone cookies2 packages Cheesecake pudding mixStep by step Tutorial God bless enjoy I Know you pro.In a saucepan on top of the stove with a whisk mix together the sugar, salt, flour, egg yolks, and milk. (I use 10 of the wafers to go around the side of the bowl just because I think it is pretty this way). Just make sure you allow them to thaw completely before you put them to use. 4 egg yolks 1 teaspoon vanilla flavoring In a 2 quart casserole dish layer the vanilla wafers and strawberries.
Don’t have fresh strawberries? You can use frozen ones too.Want to bring a bit of creaminess into this dessert? Add a bit of whisked cream cheese into the pudding mixture after it has cooled down a bit, before you top it with the compote.Ready to give this fun recipe a shot? Wait up! You might want to take note of these additional tips and tricks too! Tips & Tricks to Make the Easy Strawberry Pudding milk 1 large container of Whipped cream 3-4 ripe bananas 1 small carton of strawberries 1 bag of the cheapest vanilla wafers (they stay crunchy longer) The amount of layers depends on the dish it is prepared in. You can transfer the leftovers to an airtight container or cover them with some cling wrap and refrigerate them for up to 3 days.
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